The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry
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| Reference Key |
cui2020thefood
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|---|---|
| Authors | Cui, Y. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125930 |
| URL | |
| Keywords | Keywords not found |
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